Change Region
Newletter
Sign up to Archie's JournalFollow us here
Sandigo Heritage Rye Malt Whisky
Product of Sydney
Australia
The first release in our Trials & Exceptions Series, Sandigo Heritage Rye Malt Whisky highlights our stance that a great whisky starts its life in the field, not the distillery. It also showcases our continuing journey with Australian rye, supporting and working with local farmers and maltsters to produce uniquely Australian varieties.
Featuring a malted landrace rye sourced from fourth-generation NSW farmers, this grain has grown continuously near Sandigo NSW for over 60 years, adapting to weather including droughts, floods and storms to evolve into its own distinct strain.
We’ve decided to release Sandigo Heritage Rye Malt with no traditional commercial rye malt in the mash bill so whisky lovers can appreciate the individuality, clarity and strength of this grain, supporting our view that malt really matters as a key contributor to the final whisky. Raw and less refined it offers notes of signature creme caramel, banana and black tea, finishing with expansive spice notes of ginger, cinnamon and cardamom.
Tasting Notes
Appearance
Amber with copper highlights.
Nose
A tension between savoury and sweet. There is a distinctly Australian eucalyptus oil and damper note that sits against a background of sea breeze, caramel eclairs, violets and plum jam. The spirit stands tall with mandarin, persimmon and whole peppercorns.
Palate
A full delivery with signature creme caramel, banana and black tea.
Finish
An expansive spice with ginger, cinnamon, clove and cardamom. A touch of coriander seed lingers.
Production Notes
Grain Sourced
Grain Sourced
A spirit is only as good as the materials used to make it. Great effort has been taken to showcase the unique qualities of the malt used in this whisky. We are putting malt back on the agenda.
| Malt Type | Treatment | Barley Variety | Origin |
|---|---|---|---|
| Pale malt | Extended kilning | La Trobe | New South Wales |
| Heritage Rye Malt | Light kiln | Landrace | Barellan, New South Wales |
Brewing and Fermentation
Brewing and Fermentation
Throughout brewing and fermentation, close attention is paid to maximise the flavour of our main ingredient; malt. Traditional brewing techniques are paired with modern science and technology.
| Water | Brewing | Fermentation |
|---|---|---|
| Source: Sydney water | Grist size: 150 – 1400 micron + husk | Yeast: Distillers and flavour active Brewers Yeast |
| Filtration #1: 2 x carbon | Mash temperature: 64 – 78 degrees | Duration: 156 hours |
| Filtration #2: demineralisation | Brew time: 70 mins | |
| Filtration #3: reverse osmosis | Enzyme rest: 20 mins | |
| Filtration #4: ultraviolet | Draw off rate: 1,100 L/hr |
Distillation
Distillation
Double distilling in copper pot stills has allowed the flavour of the malts to be expressed. Distillation cuts are taken by nose and palate ensuring that flavour is always placed ahead of efficiency.
| Process | Stills | Manufacturer | Capacity | Average Charge |
|---|---|---|---|---|
| Single distillation | Wash still | Knapp Lewer, Tasmania | 3600L | 2300L |
| Single distillation | Spirit still | Knapp Lewer, Tasmania | 1500L | 1100L |
Maturation
Maturation
Using only American oak which has been air-dried for 36 months, toasted and charred in a diversity of styles allows fantastic complexity and balance to be achieved. Carefully uniting the individual casks of whisky requires great skill. Understanding how to make flavours cooperate is how inspiring whiskies are crafted.
| Location of Maturation | Cask Number | Cask Type | Cask Treatment | Barreling Date | Disgorging Date |
|---|---|---|---|---|---|
| Rosebery, Sydney | R-364 | 36 month air-dried virgin American oak | #2 char, medium toast | 27/07/17 | 16/12/19 |
| Rosebery, Sydney | R-365 | 36 month air-dried virgin American oak | #2 char, medium toast | 27/07/17 | 16/12/19 |
| Rosebery, Sydney | R-370 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 16/12/19 |
| Rosebery, Sydney | R-372 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 16/12/19 |
| Rosebery, Sydney | R-373 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 16/12/19 |
| Rosebery, Sydney | R-374 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 16/12/19 |
| Rosebery, Sydney | R-375 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 16/12/19 |
| Rosebery, Sydney | R-376 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 16/12/19 |
| Rosebery, Sydney | R-366 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 20/12/19 |
| Rosebery, Sydney | R-367 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 20/12/19 |
| Rosebery, Sydney | R-368 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 20/12/19 |
| Rosebery, Sydney | R-369 | 36 month air-dried virgin American oak | #2 char, medium toast | 03/08/17 | 20/12/19 |
You may also be interested in
- Six Malt New Make**Unfortunately, Six Malt New Make has now sold out. [Sign up to Archie's Journal](/nz/shop/product/six-malt-new-make/#newsletter-sign-up) for first access to new products plus other news and events.**Shop
- Introducing our Trials & Exceptions SeriesOur Trials and Exceptions series is a way for us to share the research and development we do every single day in the distillery and get the general public involved in the process. It showcases the small-batch trials and exceptional casks that develop along the way.Read More
